Sous Vide Lobster Benedict

This recipe uses sous vide hollandaise, sous vide lobster, and poached eggs to make the best brunch you’ve ever had.


– 2 tbsp butter – 2 garlic cloves, minced – 2 English Muffins – 4 eggs, I'm not sous viding them, but you can – Salt – Pepper – 2 Sous Vide Lobster Tails, diced – Sous Vide Hollandaise – 2 tbsp chopped parsley – Paprika

Melt butter in a small saucepan over medium low heat. Add the minced garlic and cook until just fragrant and starting to brown. Remove from heat and set aside to cool.

Toast the English muffins.

To poach the eggs: Bring a small saucepan of water to a simmer. When the water is just starting to bubble, reduce heat to lowest possible setting.

Crack an egg into a bowl. Use a slotted spoon to swirl the water. Drop an egg into the center of the swirl. Repeat with an additional egg.

I only like to do 2 eggs at a time. Cover the pot and set a timer for 2 minutes. When done, remove eggs to a paper towel lined plate and season with salt and pepper. Repeat with remaining eggs.

Butter the English muffins with garlic butter.

Top each English muffin half with diced sous vide lobster tail.

Place a poached egg on each muffin half on top of the lobster tail.

Drizzle with sous vide hollandaise.

Garnish with parsley and a sprinkle of paprika and serve.